Cooking Vlog: My Special Chicken and Pork Adobo sa Gata Recipe (NAKAKA-GULAT SA SARAP)

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Cooking with coconut milk, Hey there, food lovers! I am beyond excited to share my latest culinary adventure with you all. In this #CookingVlog, I dive into making a dish that is near and dear to my heart: Chicken and Pork Adobo sa Gata. This creamy, savory Filipino classic is a favorite in many households, and I’m proud to say that I’ve perfected the recipe to achieve the exact taste I was aiming for. Here’s a step-by-step guide to how I made this delicious dish.

A Quick Story

Before we get into the nitty-gritty of the recipe, I wanted to share a little backstory. Adobo has always been a staple in my family, and adding coconut milk (gata) brings a unique twist that elevates the dish to a whole new level. The combination of tender chicken and pork, simmered in a rich, creamy sauce, is just irresistible. I’ve been experimenting with this recipe for a while, and I’m so proud to finally share the perfect version with you.

Preparation of the Pork and Chicken.

  • 500g chicken thighs, cut into pieces
  • 500g pork belly, cut into chunks
  • 1 cup coconut milk (gata)
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp whole peppercorns
  • Salt and pepper to taste
  • 2 tbsp cooking oil
  1. Marinate the Meat: Combine the chicken and pork in a bowl. Add soy sauce, vinegar, garlic, peppercorns, and bay leaves. Mix well and let it marinate for at least 30 minutes.
  2. SautΓ© the Aromatics: In a large pan, heat the cooking oil over medium heat. Add the chopped onion and minced garlic. SautΓ© until the onions are translucent and the garlic is fragrant.
  3. Brown the Meat: Add the marinated chicken and pork to the pan, reserving the marinade. Cook until the meat is browned on all sides.
Cooking Time
Add the Marinade: Pour the reserved marinade into the pan with the meat. Bring it to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
  1. Add Coconut Milk: After the meat has simmered and absorbed the flavors, pour in the coconut milk. Stir well and let it simmer for another 10-15 minutes, or until the sauce has thickened to your desired consistency.
  2. Season to Taste: Taste the sauce and adjust the seasoning with salt and pepper if needed.
The Final Look
After patiently letting all the flavors meld together, the dish is ready to be served. The meat is tender, and the sauce is creamy and rich, just the way it should be. The aroma is absolutely mouth-watering, and I couldn’t wait to dig in!

Eating Time
The best part of any cooking journey is, of course, the eating! I plated up the Chicken and Pork Adobo sa Gata with a side of steamed rice and garnished it with a bit of fresh parsley for color. The first bite was heavenly—exactly the taste I had been aiming for. The combination of savory, tangy, and creamy flavors was perfect.

I hope you enjoyed this journey with me and that you feel inspired to try making Chicken and Pork Adobo sa Gata at home. It’s a dish that brings comfort and joy, perfect for sharing with family and friends. Don’t forget to watch my full vlog for a detailed, step-by-step guide and more cooking tips.

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